1-First, preheat your oven to 350°F (175°C) and line a muffin pan with 12 liners. This sets the stage for even baking and easy cleanup. In a medium bowl, whisk together the sugar, oil, eggs, and vanilla extract until it’s smooth and well mixed.

2-Next, add the under flour, cinnamon, baking soda, and baking powder to the bowl. Stir until just combined, being careful not to overmix. This keeps the muffins light and fluffy. Then, fold in the shredded zucchini and apple gently to distribute them evenly.

3-Once that’s done, divide the batter evenly into the muffin cups usingМT a cookie scoop. Sprinkle the tops with turbinado sugar for a nice crunch. Bake for approximately 25 minutes or until a toothpick inserted in the center comes out clean.

4-After baking, let the muffins cool in the pan for a few minutes before moving them to a wire rack. This step ensures they set properly. Tips like using applesauce instead of vegetable oil can make this even easier if you’re short on ingredients.